Chicken Saltimbocca Recipe

Tried it? Rate this Recipe:

This recipe for Chicken Saltimbocca, by Gary Plante, is from Our Favorite Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Pound chicken breasts between sheets of wax paper to a thickness of 1/4-inch. Put 6 or 7 fresh sage leaves on the less smooth side of each pounded chicken breast. Cover leaves with prosciutto, and pound lightly to make them adhere. Refrigerate 10 minutes. Divide oil between 2 heavy, large skillets over medium-high heat. Dredge chicken in flour and shake off excess. Saute chicken about 2 minutes per side or until color changes throughout. Remove chicken. Cover and keep warm. Divide wine and marsala between skillets and boil, scraping up browned bits, 1 minute. Combine in 1 skillet. Add stock and boil until reduced to 1/3 cup. Add chopped sage. Simmer 1 minute. Add pepper to taste; salt may not be needed. Pour sauce over chicken and serve.

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.